Pumpkin Curry

A curry by definition is the amalgamation of various spices that add plenty of flavor.  You may prefer Indian curries more than those from Sri Lanka or Japan, but the star here is the squash that works so well with all of the spices and the coconut cream that makes the texture sublime. 

We use beautiful in-season Kabocha squash.  Get ready for a delicious dose of healthy beta-carotene which is converted into vitamin A (retinol) in our bodies.

Pumpkin Curry

• 2 lbs pumpkin, Kabocha, acorn or butternut squash
• 2 tbsp olive oil
• 1 medium red onion finely sliced
• 1 large  red pepper cut into strips
• 1/4 head of cauliflower cut into 1 inch pieces
• 2 green chillies sliced into thick slices (jalapenos or serrano peppers are fine as well)
• 4 cloves garlic sliced 
• 1/2 tomato diced
• 1 ½ tbsp Thai Red Curry Paste
• 1/2 tsp cayenne pepper - use more if you like more spice/heat
•  1  tsp ground cinnamon
•  1 tsp turmeric powder
•  1 can coconut cream
•  1 tsp salt, plus more to taste
•  4 tbsp dried coconut roasted
•  rice (see recipe hints below)